At 364 ORAC per teaspoon, rosemary has the lowest antioxidant level of the Seven Super Spices. What it lacks in antioxidant quantity, however, it more than makes up for in versatility. Rosemary complements a wide variety of foods; it’s delicious when stuffed under the skin of roasted chicken, and is perfect with lamb, roasted vegetables and potato dishes of all ilk. It also appears as an ingredient in herbal tea and makes a lovely garnish: try poking a sprig upright into a ramekin of paté or butter, or spear it through a small piece of meat such as lamb chops. Click here to read about all the Super Spices.

Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add eggplant; cook and stir 5 minutes or until softened. Add zucchini, bell pepper, tomatoes, 2-1/2 teaspoons of the spice mixture and sugar; cook and stir 8 to 10 minutes or until vegetables are tender. Stir in vinegar.

Meanwhile, brush polenta slices with 2 teaspoons of the olive oil. Sprinkle with remaining spice mixture, pressing lightly to adhere to both sides. Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat. Add polenta slices, several at a time; cook 2 minutes on each side or until lightly browned. Serve ratatouille over polenta slices.

Honey-Rosemary Stuffed Pork Chops

Tart apples, sweet onions and fragrant rosemary make a sophisticated and flavorful stuffing for ordinary pork chops. Serve them with sautéed kale or Swiss chard to complete the meal.

Serves 4.

Ingredients

2 tablespoons olive oil, divided

1/2 cup chopped red onion

1-1/2 cups chopped Granny Smith apples

3 tablespoons honey, divided

2 tablespoons toasted sliced almonds

2 teaspoons rosemary leaves, finely crushed, divided

1/2 teaspoon cider vinegar

1/2 teaspoon salt, divided

1/4 teaspoon garlic powder

4 boneless center-cut pork chops, 1-inch thick (about 1 pound)

1/4 teaspoon ground black pepper

1/2 cup reduced sodium chicken broth

Rosemary is delicious in, and makes a great garnish for, a multitude of meals.

Spoon mixture into small bowl. Add 1 tablespoon of the honey, almonds, 1 teaspoon of the rosemary, vinegar, 1/4 teaspoon of the salt and garlic powder; mix well.

Cut a horizontal slit in center of each pork chop to form a pocket. Spoon 1/4 cup of the apple mixture into each pocket. Secure with toothpicks. Mix remaining 1 teaspoon rosemary, remaining 1/4 teaspoon salt and pepper. Coat pork chops evenly on both sides with rosemary mixture.